Miyabi Evolution Utility Knife, 5½"

EXCLUSIVE

Whether preparing razor-thin strips of shallot, slicing into a flank steak or flicking eyes from a potato, this knife, designed exclusively for Sur La Table, tackles a wide range of cutting tasks. It may also be the most advanced piece of technology in...Read More

Description

EXCLUSIVE
Whether preparing razor-thin strips of shallot, slicing into a flank steak or flicking eyes from a potato, this knife, designed exclusively for Sur La Table, tackles a wide range of cutting tasks. It may also be the most advanced piece of technology in your kitchen. The product of a revolutionary hardening process, the exceptional steel holds a keen edge, while the ergonomic handle, precision balance, and rounded spine ensure comfort even during marathon prep sessions.

Each forged, full-tang blade is touched by 46 artisans and is hand-honed via a three-step, dry-sharpening process to an exceedingly sharp 22 to 24 degrees; blades are polished to a mirror finish and have sand-blasted katana edges

I love,love,love this knife. I bough this knife last month and have gotten my monies worth out of it. It is a little pricey but good knifes aren't cheep. I had purchased the 8"" Miybai a couple of months before and liked it so much that I wanted a small knife for cutting just one onion. Do yourself a favor and buy good knifes for yourself, they make the job of cutting up things so much easier and faster. Everyone that comes into my kitchen and uses it is so empressed. Start your colection now!

Thanks, Julie. I never let my knives sit in water and also rarely wash them in hot water. Hot water can dull the blade. I have never dried my knives after washing. They fit perfectly on an angle pointing downward between my dish rack and the side of my second sink. Since I've never dried my knives before, old habits are going to be hard to break!

Thank you so much for your prompt reply, Lani. After hand washing knives, I never wipe them but leave them to air dry. All the negative reviews I've seen for this brand of knife had to do with rusting. I wonder if everyone is in the habit of wiping their knives dry after washing and only those who do not have found that the knives showed signs of rust